Old Soup Stewed Knuckle & Hot and Sour Knuckle Slices

Name: Old Soup Stewed Knuckle & Hot and Sour Knuckle Slices
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Front elbow; 1 bowl Old soup; 1 Green onions; 1 piece ginger; 1 head garlic; 1 piece Cinnamon; 4 pcs star anise; 4 Dried red chili; 1 pinch pepper; 5 slices Bay leaf; 1 Dried grapefruit peel; 1 piece Tangerine peel; Some salt; a little Soy sauce; Some water

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

I can’t help but want to eat a few more bites of meat. After a busy day, I can’t wait for another two or three hours to stew a pot of meat, so you might as well braise a pot or stew two big elbows during rest on Saturdays and Sundays. Eat soft and glutinous fragrant, put it in a fresh-keeping bag and keep it in the refrigerator for three or five days. When you go home, take out the slices and make a hot and sour dipping sauce. Don't just use rice, roll flatbread, or drink two small cups. , In short, it is called a comfort!
If you want the elbow to taste bright, one is to use old soup. Regarding the old soup, I have mentioned it many times in the previous recipes, that is, the last stewing soup is reserved for this time, and this time the stewing is reserved for the next time. In this cycle, the more you cook, the heavier the color and the better the taste. concentrated. Of course, I have to continue to add new seasonings and water each time to make it more flavorful. If you want the elbow skin to be bright and shiny, put a handful of rock candy to brighten and increase the freshness. The whole elbow is very angry when it is served on the table, and it is grilled while it is hot, and the fragrant waxy glutinous glutinous rice is grabbed. When it is cold, the sliced dipping sauce tastes better, and it is not greasy.

Old Soup Stewed Knuckle & Hot and Sour Knuckle Slices

1. The bones of the two front elbows are removed, and the appearance is still a complete elbow shape. The bones of the front elbows are shorter and smaller than those of the back elbows. Clean them and shave off the surface hairs;

Old Soup Stewed Knuckle & Hot and Sour Knuckle Slices recipe

2. 1 green onion, 1 ginger, 1 garlic, 1 cinnamon, 4 star anise, 4 dried red peppers, 1 pinch of Chinese pepper, 5 bay leaves, 1 dried grapefruit peel, 1 dried tangerine peel Common seasonings, dosage and types can be adjusted according to taste;

3. A bowl of Laotang is ready. As mentioned earlier, Laotang is the soup from the elbow stew last time. After removing the seasoning and other residues, put it in the refrigerator or store it in the freezer. Thaw and return to temperature before use;

4. Put the old soup and the seasoning in step 2 into the saucepan, and then sprinkle some salt, dark soy sauce, and soy sauce. Do not put too much water, because it depends on the water level of the elbows in the pot;

5. Put the elbow into a pot of warm water and boil it, which is also called blanching. You can choose whether to blanch the water. You can see the large amount of foam in the pot to know the necessity of blanching;

6. Transfer the blanched knuckles to a saucepan, and heat the water according to the situation; cover the lid and simmer slowly, and check once or twice in the middle. If you want to add water, you must add hot water;

7. When the chopsticks can easily penetrate the thick meat, the elbow can be soaked in the soup for more than 4 hours, if it can be overnight, it is better, the elbow is thick and can slowly absorb the taste of the soup;

8. If you are in a hurry to eat meat, you can eat it while it is hot. It is fragrant and glutinous and salty. It can be chopped or cut into pieces. It is more flavorful with a little soup;

9. If you want to eat cold, soak it for a few hours and then put it in a fresh-keeping bag, squeeze out the air in the bag, screw it tightly to make the elbow firmer, keep it in the refrigerator until it becomes completely cold, slice it when eating, adjust the sour and hot sauce : Garlic smashed, chives and ginger mince, appropriate amount of vinegar, light soy sauce, chili oil, and a little salt to make a bowl of juice.

Tips:
1. The bones of the front elbow are small and short, and the bones of the back elbow have a bend. If you want to burn it, you can buy the back elbow. If you want to eat meat at a reasonable price, the front elbow is the first choice;
2. Take out the seasoning for the stewed soup this time and store it in the refrigerator. The next time you use it, it will be the old soup. The more the soup is boiled, the more fragrant the soup will be. The soup stewed cabbage vermicelli is also extremely fragrant.